The World Butchers’ Challenge (WBC) will return to the Southern Hemisphere, with Australia confirmed as the host nation for the 2028 competition, marking the event’s 10th year.
Following a competitive bidding process, the Australian Meat Industry Council (AMIC) has been appointed as the official host organisation. The competition will take place in early 2028, bringing together butchers from around the world to celebrate a decade of craftsmanship and collaboration.
The WBC has grown from modest beginnings into an international competition that draws teams from across the globe. Each event highlights not only the technical skill of butchers, but also the artistry, innovation, and cultural traditions that define the profession.
With Australia set to host, the 2028 edition will offer teams and supporters the chance to compete in a country known for its red meat sector and high-quality produce. The event is expected to provide a platform for new partnerships, ideas, and opportunities.
“Hosting the World Butchers’ Challenge is a tremendous honour for Australia’s meat industry,” said AMIC chief executive officer Tim Ryan.
“It showcases the skill, innovation and passion of butchers on the global stage, and highlights the vital role they play in connecting consumers with high-quality, sustainably produced Australian meat.
“The WBC is more than a competition – it is about celebrating skill, sharing knowledge, and strengthening global connections.
“Hosting the 10th WBC event in Australia is an honour and an incredible opportunity to promote Australian butchery, the wider industry, and our great country.”
Further details on the 2028 venue, dates, entry information, team packs, and partnership opportunities will be announced at the official launch of the 2028 World Butchers’ Challenge in early 2026.
“Australia has been part of the WBC story since day one, and bringing the 10th anniversary event here feels like a homecoming,” said Ashley Gray, chief executive officer of the World Butchers’ Challenge.
“Australia is the perfect stage to celebrate a rich history of butchery excellence while looking ahead to an even bigger future.”